Biogene Amine in LebensmittelnVorkommen, Wirkungen und ernährungsmedizinische Konsequenzen

Abstract: In the assessment of our food and of luxury food from the point of view of physiology of nutrition, chemical synthetic substances and contaminants from the environment are often presented as the sole risk factors. Natural substances of our food have also to be looked at critically. This includes biogenous amines, which are present in different concentrations in numerous food, either originally or due to microbial activities. In the human organism, amines act as hormones and neurotransmitters. They are subdivided into psycho-active amines (serotonine, dopamine, noradrenaline, adrenaline) and vaso-active amines (histamine, tyramine, serotonine). The first group acts as control of biological rhythms and of the heat regulation, which influences the vascular system. Due to increasing changes in the field of food technology and production as well as due to our eating habits, the substance group of amines has become more and more important during the last years. The intake of high amounts of biogenous amines causes pseudoallergic and/or toxic reactions in man.The causes are the microbial fermentation of vegetable and animal food as well as the bacterial spoilage, which can lead to food poisoning.

Keyword(s): Lebensmittel

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